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Pork Chops And Rice Dijon

Microwaverina's picture
Ingredients
  Frozen peas and carrots 10 Ounce (1 Package)
  Cooking oil 1 Tablespoon
  Pork chops 4 , cut 1/2 inch thick and trimmed of separable fat
  Canned condensed cream of celery soup 10 3⁄4 Ounce (1 Can)
  Dry white wine 1⁄2 Cup (8 tbs)
  Dijon style mustard 2 Tablespoon
  Quick cooking rice 3⁄4 Cup (12 tbs)
  Canned mushroom stems and pieces 4 Ounce, drained (1 Can)
Directions

Thaw peas and carrots.
Set aside.
Preheat a 10-inch microwave browning dish on 100% power (HIGH) 5 minutes.
Add cooking oil, then swirl to coat dish.
Add pork chops.
Micro-cook, uncovered, on 100% power (HIGH) 4 minutes, turning chops after 2 minutes.
Remove chops.
Meanwhile, in a medium mixing bowl stir together soup, wine, and mustard.
Reserve 1/2 cup of soup mixture.
Stir peas and carrots, uncooked rice, and mushrooms into remaining soup mixture.
Transfer rice mixture to the browning dish.
Arrange chops atop with meatiest portions to outside of the dish.
Spoon reserved soup mixture over chops.
Micro-cook, covered, on 70% power (MEDIUM-HIGH) about 20 minutes or till pork is no longer pink near the bone, rotating the dish a half-turn every 5 minutes.
Transfer pork to a serving platter.
Stir rice mixture and spoon onto the platter.
Sprinkle parsley atop, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving
Ingredient: 
Pork
Interest: 
Gourmet
Cook Time: 
20 Minutes

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